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Preparation

Bring dates and water to a boil in saucepan. Boil gently, uncovered, about 3 minutes. Remove from heat and stir in baking soda. Cool.
Preheat oven to 350. Coarsely chop cranberries. Mix flour, baking powder and ginger in a small bowl.
In a large bowl, beat butter and sugar. Add eggs and beat well. Gradually beat in flour mix, then cranberries.
Spoon into muffin tins almost to the rim. (about 9). Place the tin in a large pan and put in oven. Fill pan to about half way up the tin with boiling water.
Bake 20 min. Reduce heat to 325. Continue baking until done in center. (30-35 min.). Remove from oven.
After 10 min. remove tin from water. Turn out puddings.
Sauce:
Melt butter in small pan. Add brown sugar and stir until bubbly. Slowly stir in orange juice. Increase heat to med-high. Boil gently, uncovered, 5-6min.
If serving later, microwave puddings and reheat sauce.